Strawberry Pop-Tart Blondies Recipe: Homemade Jam-Filled Bars

Strawberry Pop Tart Blondies – Vanilla sugar cookie base filled with strawberry jam, finished with a simple glaze and rainbow sprinkles.

These Strawberry Pop Tart Blondies combine the nostalgia of a childhood breakfast pastry with a tender, buttery blondie. Layers of vanilla sugar cookie dough sandwich sweet strawberry jam, then a simple glaze and sprinkles finish them off. They’re straightforward to make and perfect for sharing at parties, school lunches, or any time you want a cheerful, sweet treat.

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Why I Love This Recipe!

• Sweet Comfort: It combines the familiar Pop-Tart flavor with rich, chewy blondies.
• Strawberry Forward: Strawberry preserves add bright, fruity sweetness between soft cookie layers.
• Upgraded Pop Tart: The buttery sugar cookie base makes these feel homemade and indulgent.
• Versatile Treat: Simple to prepare and great for gatherings or lunchboxes.

Pantry Staples – Strawberry Pop Tart Blondies

These are the basic ingredients you’ll need. For exact quantities, see the recipe card below.

• Unsalted butter: Use unsalted and melt it—no need to bring it to room temperature.
• Vanilla extract: Adds warm, aromatic flavor to the dough.
• All-purpose flour: Spoon and level when measuring for best results.
• Corn starch: Optional but helps keep the cookie texture soft and tender.
• Strawberry preserves: Jam or preserves both work well as the filling.
• Powdered sugar: For the simple glaze that finishes the blondies.
• Rainbow sprinkles: For decorating while the glaze is wet.

Step By Step

1. Preheat and prepare: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with plastic wrap, leaving some overhang for easy removal.
2. Make the dough: Whisk melted unsalted butter and granulated sugar until light. Add the egg and egg yolk, beating after each. Stir in vanilla. Whisk flour, salt, baking powder, and corn starch, then fold into the wet ingredients with a rubber spatula—do not overmix.
3. First dough layer: Press half the dough evenly into the prepared pan. Cover with plastic wrap and chill so it firms up.
4. Second dough layer: Line the same pan with parchment, spray the pan, and press the remaining dough evenly into it. Spread strawberry jam over this layer, leaving a small border.
5. Assemble: Remove the chilled dough from the fridge and gently place it on top of the jam, covering the pan.
6. Bake: Bake 25–30 minutes, until edges are golden and a toothpick comes out clean. Cool completely in the pan on a wire rack.
7. Glaze and finish: Whisk powdered sugar with 1–2 tablespoons milk until pourable. Drizzle over cooled blondies and decorate with sprinkles while the glaze is wet. Let the glaze set before cutting into squares.

Expert Baking Tips – Strawberry Pop Tart Blondies

• Use ingredients at room temperature for even mixing and texture.
• Avoid overmixing the dough to keep blondies tender and soft.
• Fold dry ingredients gently with a rubber spatula to prevent a tough crumb.
• Chill the dough between layers so it’s easier to handle and stays in place while baking.
• A metal pan gives the most even bake; glass or ceramic may brown differently.

What I Have In My Kitchen

• Mixing bowls: A set of sizes for different tasks.
• Rubber spatula: Ideal for folding without overworking the dough.
• 8×8-inch baking pan: The recommended size for these blondies.
• Parchment paper: Makes removal from the pan easy.
• Metal binder clips: Handy for keeping parchment in place while pressing dough.

Frequently Asked Questions – Strawberry Pop Tart Blondies

Q: Can I use other types of jam? A: Yes. Raspberry, apricot, or blueberry jams are delicious alternatives.

Q: Can I freeze these blondies? A: Yes. Wrap each blondie tightly in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before serving.

Q: How long will these blondies stay fresh? A: Stored in an airtight container at room temperature, they stay fresh about 3–4 days.

Storing and Freezing

Store blondies in an airtight container at room temperature for up to 4 days. Serve at room temperature or chilled.

Freezing – Strawberry Pop Tart Blondies

To freeze, wrap individual blondies tightly in plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.

FOR MORE RECIPES LIKE THIS..

• Strawberry Cheesecake Cake
• Summer’s Best Blueberry Cheesecake Cake
• Easy Lemon Loaf Cake With Blueberry Glaze Recipe

I hope you enjoy making and eating these Strawberry Pop Tart Blondies! If you try the recipe, please leave a review and comment — feedback is appreciated. Follow the original creator on social platforms for more recipes and updates.

Recipe

Strawberry Pop Tart Blondies

Molly Murphy

Vanilla sugar cookie base filled with strawberry jam, topped with a simple icing and rainbow sprinkles.

Print Recipe
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Servings 9

Ingredients

For the Sugar Cookie Dough

• ½ cup unsalted butter melted
• 1 cup granulated sugar
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• ¾ teaspoon fine sea salt
• ¾ teaspoon baking powder
• ¾ teaspoon corn starch
• ⅔ cup strawberry jam

For the Glaze

• 1 cup powdered sugar
• 1- 2 tablespoon milk
• Rainbow sprinkles for decorating

Instructions

• Preheat oven to 350°F (175°C). Line an 8×8-inch pan with plastic wrap, leaving overhang for easy removal.
• Whisk melted butter and granulated sugar until light, about 1 minute.
• Add the large egg and yolk, one at a time, beating after each addition.
• Mix in vanilla extract until combined.
• Add flour, salt, corn starch, and baking powder. Fold with a rubber spatula until just combined; do not overmix.
• Press half the dough into the lined pan. Cover with plastic wrap and chill until firm.
• Line the pan with parchment, spray, and press the remaining dough into it.
• Spread strawberry jam over the dough, leaving a small border around the edges.
• Remove the chilled dough and gently place it over the jam, covering the pan evenly.
• Bake 25–30 minutes, until edges are golden and a toothpick comes out clean. Cool completely in the pan on a wire rack.
• Whisk powdered sugar with 1–2 tablespoons milk until smooth and pourable; adjust as needed.
• When blondies are cooled, drizzle glaze over the top.
• Decorate with rainbow sprinkles while glaze is wet.
• Let glaze set, then cut into squares and serve.

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